I had no idea what to make for dinner, and this was the winning idea. I had a head of cabbage that was in desperate need of being used and this recipe used it completely. We in the south love our pulled pork sandwiches with homemade cabbage slaw on top, so I took that idea and created a stir fry. Its kid approved, so I think its safe to say it was good.
1 lb. Thin Boneless Pork Chops, fat trimmed, sliced thin
2 Cloves Garlic, minced
1.5-2 lb. Head of Cabbage, cored sliced very thin
2 Green Onions, sliced thin
1 1/2 C Julienned Carrots
2 T Olive Oil
2 T BBQ Sauce
2 T Sesame Oil
Stir Fry Sauce:
3T Soy Sauce
2 T Rice Wine Vinegar
1 T Brown Sugar
1/3 C BBQ Sauce
1 tsp. Minced Ginger
1/4 tsp. Chinese Five Spice
-Mix all sauce ingredients together, set aside.
-In wok over medium high heat, heat olive oil. Add in pork pieces, cook until done. Pour in 2 T BBQ Sauce, coat and remove meat. Wipe out wok.
-Heat over medium high heat, 2 T Sesame Oil, add in garlic, cook a few seconds, add in cabbage, onion and carrots. Move around for about 3 minutes or until cabbage starts to wilt, pour in sauce and cover, cook an additional 2 minutes.
-Uncover add in pork until everything is warmed thorough and mixed well. Serve over rice noodles or rice. Enjoy!